preservingyear blogspot.com

The Preserving Year

Sunday, January 10, 2010. The Meyer Lemon Keep it For a While. As I noted in my previous post, Im including Meyer lemons in my favorite lemony recipes this month, so the recipe below is for Meyer lemon curd. 12 c Meyer lemon juice. 5 tbsp. unsalted butter, diced. 1 tbsp. Meyer lemon zest. Remove from heat and strain mixture into a bowl. Add the butter and lemon zest, and whisk until the butter melts. Let cool, then cover the surface of the curd with plastic wrap to keep air from drying out the top.

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The Preserving Year

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Sunday, January 10, 2010. The Meyer Lemon Keep it For a While. As I noted in my previous post, Im including Meyer lemons in my favorite lemony recipes this month, so the recipe below is for Meyer lemon curd. 12 c Meyer lemon juice. 5 tbsp. unsalted butter, diced. 1 tbsp. Meyer lemon zest. Remove from heat and strain mixture into a bowl. Add the butter and lemon zest, and whisk until the butter melts. Let cool, then cover the surface of the curd with plastic wrap to keep air from drying out the top.

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This web page preservingyear.blogspot.com states the following, "Sunday, January 10, 2010." We saw that the webpage said " The Meyer Lemon Keep it For a While." It also said " As I noted in my previous post, Im including Meyer lemons in my favorite lemony recipes this month, so the recipe below is for Meyer lemon curd. 12 c Meyer lemon juice. Remove from heat and strain mixture into a bowl. Add the butter and lemon zest, and whisk until the butter melts. Let cool, then cover the surface of the curd with plastic wrap to keep air from drying out the top."

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